2 1/2 or 3 dozen chowder clams
4 good size potatoes, chopped
4 good size onions, chopped
1 lg. can tomatoes
1 stalk celery, chopped
Pinch of parsley
6 slices bacon
Thyme to taste (2 pinches)
Pinch of pepper

Steam open clams and reserve clam juice. chop clams, potatoes, onions, celery, and parsley. Strain clam juice to make sure there is no shells. Put all the vegetables, clams, tomatoes, and seasonings in pot with clam juice. Add water, if to thick. Brown bacon; crumble and add with the fat to the mixture. Cook very slowly for about 1 hour, stirring slowly once in awhile because will stick to pot.